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Roasted Peaches and Coconut Cream Popsicles
<p>If you get a sweet tooth after dinner like I do then you will love these. They are a fantastic way to celebrate the delicious fruit of summer, and they are just so darn refreshing.<br /> This is one of my favorite food bloggers. Her recipes are not always organic, but many of then can be altered just slightly so that they are. <br /> If you are looking for popsicle molds sometimes your local grocery store will have them, but if you are like me (and plan on making tons of pops) you might get on amazon and order these:</p> <p>http://www.amazon.com/Tovolo-Groovy-Ice-Molds-Yellow/dp/B000G32H3Y/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1375052252&sr=1-11&keywords=silicone+popsicle+molds</p> <p>I think I am in love…</p> <p>This recipe in particular is a big calorie saver for me. We only have a few weeks left of delicious juicy peaches from Watsonia farms! Don’t miss your chance to try them in these awesome pops!</p>Source: http://www.katiekdid.com (Entered by Leah Drisdell)
Serves: 6 Popsicles
Step by Step Instructions
- Preheat oven to 425 degrees. Slice peaches into wedges, sprinkle with lemon juice and a touch of sea salt. Place in the oven and roast for about 25 minutes until they are beginning to caramelize. Remove from oven and dice into smaller pieces.
- Whisk together (or blend) the coconut milk and vanilla extract. Pour the coconut milk into the popsicle molds to fill them about half way. Stick in the freezer and allow to set for 30 minutes.
- Remove molds and drop in the peaches. Try and evenly distribute the peaches into the popsicles. They should be full of peaches. Top off the popsicles with the remaining coconut milk until just about all the way to the top. Stick a popsicle stick in each and freeze for another 2-3 hours. Once frozen remove the mold and you may have to run the base under warm water to remove them, depending on your popsicle mold.
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